CSA Members 2004: Newsletter Archive

Dear CSA Members,

Because we are running so late this morning, and because, as I recently read in an article regarding CSAs, "It's not just about the food," I would like to share a poem and make a rather important announcement this morning.

Because our usual start time of 5:00 am was made impossible by darkness, we bumped it up to 6am. Now this morning it has become obvious that this time must again be slid back to 6:30. This means that our drop sites from this day forward until the end of the season will open one hour later. Please call or e-mail with any questions or concerns.

Green Hills

Their green flanks
and swells are not
flesh in any sense
matching ours,
we tell ourselves.
Nor their green
Breast nor their
Green shoulder nor
The languor of their
rolling over.

Kay Ryan

SAUTEED FRESH CHANTERELLES

Can be prepared in 45 minutes or less.

• 1/2 pound fresh chanterelles
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 splash dry white wine
• 3 tablespoons coarsely chopped fresh herb of choice
• fresh lemon juice to taste

Halve chanterelles lengthwise. In a large non-stick skillet melt butter with oil over moderately high heat until foam subsides and sauté mushrooms, stirring, with salt and pepper to taste until barely tender, about 5 minutes. Add wine and cook, stirring, until liquid is evaporated and mushrooms are tender, about 5 minutes. In a bowl toss mushrooms with chopped herbs and lemon juice.

LINGUINE WITH MUSHROOMS AND PARMESAN CREAM SAUCE

• 1/4 cup olive oil
• 1/2 pound chanterelle mushrooms, sliced
• 6 large garlic cloves, thinly sliced
• 1/8 teaspoon ground nutmeg
• 1 1/4 cups whipping cream
• 16 ounces linguine
• 3 1/2 cups grated Parmesan cheese, divided
• 3/4 cup chopped fresh parsley, divided

Heat oil in large skillet over medium-high heat. Add mushrooms, garlic, and nutmeg; sauté until mushrooms are brown and tender, about 10 minutes. Sprinkle with salt and pepper. Stir in cream. Remove mushroom mixture from heat.

Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Return pasta to pot. Add mushroom mixture, 2 1/2 cups cheese, 1/2 cup parsley, and reserved cooking liquid. Toss over medium-high heat until sauce coats pasta. Season with salt and pepper. Mix in remaining 1/4 cup parsley. Transfer pasta to bowl. Serve with remaining cheese. A side of grilled summer squash pairs beautifully with this dish.

Boistfort Valley Farm
426 Boistfort Road
Curtis, WA 98538
(360) 245-3796

website: BoistfortValleyFarm.com
email: please use our forms